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Level I Level II
Seven Cereal Bread
Bread weight approx. 800 g 1200g
Water 500 ml 700 ml
Margarine or butter 30g 50 g
Salt 1
1
/
2 tsp 2 tsp
Sugar 1
1
/
2 tsp 2 tsp
Vinegar 1
1
/2 tbsp 2 tbsp
Wholemeal flour 550g 750 g
7-grain flakes 200 g 300g
Dry yeast
3
/4 packet 1 packet
Program: WHOLEMEAL
Bavarian Wholemeal Bread
Tip: Instead of caraway you can use also
1
/2 teaspoon (5g)
of coriander, fennel or aniseed.
Bread weight approx. 850 g 1180 g
Water 300 ml 360 ml
Wheat wholemeal flour 400 g 570 g
Rye wholemeal flour 125 g 150 g
Salt 1 tsp 1
1
/2 tsp
Caraway 1 tbsp 2 tbsp
Average-sized potato,
boiled and mashed 100 g 150 g
Dried leaven
1
/2 packet
3
/4 Pckg
Dry yeast
3
/4 packet 1 packet
Program: WHOLEMEAL
Maple Wholemeal Bread
Bread weight approx. 870 g 1120 g
Margarine or butter 25 g 35 g
Salt 1 tsp 1
1
/2 tsp
Maple syrup 1
1
/
2 tbsp 2 tbsp
1050 type flour 540 g 760 g
Dry yeast
3
/4 packet 1 packet
Program: NORMAL
Yogurt Wholemeal Bread
Bread weight approx. 800 g 1150 g
Water oder Milk 250 ml 300 ml
Yogurt 150 g 200 g
Salt 1 tsp 1
1
/2 tsp
Sugar 1 tsp 1
1
/2 tsp
Vinegar
3
/4 tbsp 1 tbsp
Wheat wholemeal flour 500 g 700 g
Dry yeast 1 packet 1
1
/2 packet
Program: NORMAL
Pollard Bread
Bread weight approx. 850 g 1350 g
Water 350 ml 570 ml
Margarine or butter 30 g 40 g
Salt 1 tsp 1
1
/2 tsp
Sugar 1 tsp 1
1
/2 tsp
Wheat pollard 75 g 100 g
Wheat germs 50 g 70 g
Wheat germs 1 tbsp 1
1
/2 tbsp
Wheat wholemeal flour 400 g 650 g
Dry yeast
3
/4 packet 1 packet
Program: WHOLEMEAL
Level I Level II
Cereal Bread
Bread weight approx. 960 g 1350 g
Water 450 ml 650 ml
Wheat wholemeal flour 175 g 250 g
Rye wholemeal flour 175 g 250 g
Coarse rye meal 50 g 70 g
Unripe spelt grain meal 50 g 70 g
Buckwheat meal 50 g 70 g
Sunflower seeds 35 g 50 g
Pumpkin seeds 35 g 50 g
Linseeds 1 tbsp 1
1
/2 tbsp
Sesame 1 tbsp 1
1
/2 tbsp
Salt 1 tsp 1
1
/2 tsp
Honey 1 tsp 1
1
/2 tsp
Dried leaven
1
/2 packet
3
/4 packet
Dry yeast 1 packet 1
1
/2 packet
Program: WHOLEMEAL
Spelt Bread
Tip: open the lid of the appliance briefly before the last
rising, wet the bread with warm water, spread the spelt or
rolled oats and press them slightly with your hand.
Bread weight approx. 940 g 1350 g
Buttermilk 400 ml 500 ml
Spelt wholemeal flour 230 g 280 g
Rye wholemeal flour 180 g 230 g
Coarse spelt meal 180 g 180 g
Sunflower seeds 75 g 100 g
Salt 1 tsp 1
1
/2 tsp
Sugar 1 tsp 1
1
/2 tsp
Dried leaven
3
/4 packet 1 packet
Dry yeast
3
/4 packet 1 packet
Program: NORMAL
100% Whole Wheat Bread
Bread weight approx. 850 g 1140 g
Water 350 ml 500 ml
Salt 1 tsp 1
1
/2 tsp
Honey 1 tsp 2 tsp
Wheat wholemeal flour 540 g 760 g
Dry yeast
3
/
4
packet 1 packet
Program: WHOLEMEAL
Brown Bread
Bread weight approx. 920 g 1080 g
Water 400 ml 450 ml
Coarse rye wholemeal 180 g 180 g
Rye wholemeal flour 180 g 180 g
Wheat wholemeal flour 230 g 280 g
Black malt (made of roasted
barley malt – sold in whole food
shops – it gives a dark color
to the inside of the bread 10 g 15 g
Salt 1 tsp 1
1
/2tsp
Sunflower seeds 75 g 100 g
Dark beet syrup
3
/4 tbsp 1 tbsp
Dry yeast
3
/4 packet 1 packet
Dry yeast
3
/4 packet 1 packet
Program: WHOLEMEAL
Coarse Wholemeal Breads
43359-05-CB 556 Brotbaecker-GB2 16.06.2003 12:49 Uhr Seite 39
